4 people
For the sole
1 sole, 800 g
olive oil 0.4 °
salt
ground ginger
For the sole mojo
50 g hazelnut butter
30 g lettuce leaves (coloured on la plancha)
10 g dried squid
15 g cooked white beans
1 tablespoon sherry vinegar
20 g meat stock
salt
pepper
For lateral bones of the sole
the sole bones
100 ml olive oil 0.4 °
salt
For the sole sauce
500 g beef consommé
2 g xanthan gum
1 g lemon grass
1 onion, gently sautéed
salt
white pepper
For the barbecued orange and lemon
1 orange
1 lemon
In addition
balsamic vinegar
shiso shoots
For the sole
Clean the sole and fillet it, removing the four fillets. Set aside the sole bones.
Fold each fillet back on itself, forming a ring and secure with a toothpick.
Season and add the ginger. Set aside.
For the sole mojo
Crush the ingredients. Season and set aside.
For lateral bones of the sole
Fry the bones in oil until crisp. Season.
For the sole sauce
Dilute the gum in the consommé. Boil the ingredients over low heat for 5 minutes. Strain the sauce and season.
For the barbecued orange and lemon
Grill the orange and lemon until they turn a beautiful golden hue.
Spread the sole with the mojo and brown it on both sides in a pan with a little oil, keeping it juicy. Remove the toothpicks.
Pour the sauce into a shallow dish; arrange the sole and its fringe of fried bones.
Garnish with a slice of orange and a slice of lemon.
Decorate the plate with a few drops of balsamic vinegar and shiso.